Wonderful... cooked as is, except added carrots instead of parsnips, and it came out perfect. Would make again! Thanks for the recipe.

Reviewed On: Jan. 16, 2007

What a great recipe:) I made a few changes that made this the best hummus I ever had (my family thinks so too). It tastes wonderful with either black beans or the traditional chick peas. I reduce the amount of tahini to 1 Tbs. (we don't like a strong tahini taste - too bitter). I also increase the amount of beans I use to almost 2 cans worth (I use dry beans). I use water instead of bean liquid and omit the cumin. I really like the flavor without cumin so I decided not to add it. The last ingredient I add is 1/2c. of sour cream. This gives it a little bit of a creamy texture and gives it a perfect finish. I think this is the secret ingredient for hummus. Yum!

Reviewed On: Sep. 8, 2006

This is a wonderful recipe. I have made several times. I make a few small changes... I saute onions and garlic in olive oil instead of butter and I also add salt,pepper, oregano, parsley, and basil after adding the crushed tomatoes, which give a wonderful flavor. Last night I used this sauce over stuffed cabbage and it was delicious.

Reviewed On: Nov. 5, 2004